✔ Updated · now a full chicken fried chicken with country gravy, cooked to USDA-safe 165°F
This copycat Cracker Barrel chicken fried chicken is a thin, juicy chicken breast in a crunchy buttermilk crust, smothered in peppery white gravy. It's my husband's order every time at our local Cracker Barrel off I-40, and it's easy at home.
At a glance
The one tip that matters: Pound the cutlets to an even 1/2 inch so the crust turns golden at the same moment the center hits 165°F.
Why You'll Love This Copycat
- A seriously crunchy crust: the double dredge and a pinch of baking powder give you craggy, crispy edges.
- Peppery country gravy: made in the same skillet in about 5 minutes.
- Shallow-fried, not deep-fried: just half an inch of oil in a cast-iron skillet.
What Is Cracker Barrel-Style Chicken Fried Chicken?
It's chicken treated like chicken fried steak: a boneless breast pounded thin, dredged in seasoned flour and buttermilk, pan-fried until crunchy and covered in white country gravy. The restaurant serves it with country sides, and that's exactly how I like it at home.
My version keeps the seasoning simple, with salt, plenty of black pepper, garlic and onion powder, because the crust and the gravy are the stars. If you prefer bone-in Southern fried chicken or strips, try my Cracker Barrel chicken tenders or the oven-baked Texas Roadhouse country fried chicken.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound it even. A thick end and a thin end means one part burns while the other is still raw. Even 1/2-inch cutlets cook through in the same time as the crust browns.
- Let the coating rest. Ten minutes on a rack turns the flour into a paste that grips the chicken. Skip it and the crust slides off in the pan. Ask me how I know.
- Watch the oil temperature. Keep it around 350°F. Cooler oil makes a greasy crust; hotter oil browns the outside before the chicken reaches 165°F.
- Trust the thermometer. Chicken is safe at 165°F (74°C) in the thickest part. I pull mine as soon as it gets there, which keeps it juicy.
- Be generous with pepper. Country gravy should be properly peppery. I crack in more than feels sensible, taste, and usually add a little more.
Cracker Barrel-Style Chicken Fried Chicken (Copycat)
4
servings20
minutes25
minutes690
kcal45
minutesA copycat-style take on Cracker Barrel chicken fried chicken: thin chicken breast cutlets in a craggy buttermilk and seasoned-flour crust, shallow-fried until golden and 165°F inside, then smothered in a peppery white country gravy.
Ingredients
- For the Chicken
2 large boneless skinless chicken breasts (about 1 1/2 pounds total)
salt and black pepper, for seasoning the chicken
1 cup buttermilk
1 large egg
1 teaspoon hot sauce (optional)
1 1/2 cups all-purpose flour
1 1/2 teaspoons fine salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon baking powder
about 2 cups vegetable, canola or peanut oil, for frying
- For the Country Gravy
3 tablespoons butter (or 3 tablespoons of the frying oil)
3 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon fine salt
1 teaspoon coarse black pepper
Directions
- Prep the Chicken
- Slice each chicken breast in half horizontally to make 4 cutlets. Cover with plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or rolling pin. Pat dry and season both sides lightly with salt and pepper.
- Whisk the buttermilk, egg and hot sauce in a shallow dish. In a second shallow dish, whisk the flour, salt, pepper, garlic powder, onion powder, paprika and baking powder.
- Dredge each cutlet in the seasoned flour, dip it in the buttermilk, then press it firmly into the flour again so the coating is thick and craggy. Set on a wire rack and rest for 10 minutes so the crust sets.
- Fry
- Heat about 1/2 inch of oil in a large cast-iron or heavy skillet over medium-high heat to 350°F (175°C).
- Fry 2 cutlets at a time for 4 to 5 minutes per side, turning once, until deep golden and an instant-read thermometer in the thickest part reads 165°F (74°C).
- Drain on a wire rack set over a sheet pan and keep warm in a 200°F oven while you fry the rest and make the gravy.
- Make the Gravy and Serve
- Pour off all but 3 tablespoons of oil (or wipe the pan and melt the butter) over medium heat. Whisk in the 3 tablespoons flour and cook for 1 minute, until it smells nutty.
- Slowly whisk in the milk and simmer, whisking, for 3 to 5 minutes, until thick enough to coat a spoon. Season with the salt and plenty of black pepper.
- Plate the chicken and ladle the gravy over the top. Serve right away with mashed potatoes, green beans or biscuits.
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What to Serve With It
Make it a full Cracker Barrel-style plate with Cracker Barrel green beans, mac and cheese and a warm buttermilk biscuit to mop up the gravy. Mashed potatoes, fried apples or coleslaw are all great too, and there are more ideas in my list of fried chicken sides.
Storing and Reheating
- Fridge: store the chicken and gravy separately in airtight containers for up to 3 to 4 days.
- Freezer: freeze the cooked, cooled cutlets (without gravy) for up to 3 months.
- Reheat the chicken: on a rack in a 375°F oven or air fryer for 8 to 12 minutes, until crisp and 165°F inside. The microwave makes the crust soggy.
- Reheat the gravy: warm gently in a saucepan with a splash of milk, whisking until smooth and steaming.
Frequently Asked Questions
What is chicken fried chicken?
Chicken fried chicken is a flattened boneless chicken breast that is breaded and fried like chicken fried steak, then served with creamy white country gravy. The name comes from the cooking method: it is fried the way Southern fried chicken is.
What gravy goes on chicken fried chicken?
A peppery white country gravy, sometimes called sawmill gravy. It is made from fat and flour cooked into a roux, then simmered with milk and seasoned with salt and lots of black pepper. Some versions add crumbled breakfast sausage.
How do I know when chicken fried chicken is done?
Use an instant-read thermometer: the thickest part of the chicken should reach 165°F (74°C), the USDA safe temperature for chicken. The crust should be deep golden brown. Thin, even cutlets make it much easier to hit both at once.
How many calories are in chicken fried chicken?
This homemade version is about 690 calories per serving, including the chicken, crust, frying oil absorbed and a generous share of gravy. Restaurant portions vary, so check the chain's own nutrition guide for their numbers.
Can I make chicken fried chicken in the air fryer?
Yes. Coat the cutlets as usual, spray both sides well with oil and air fry at 380°F for 12 to 15 minutes, flipping halfway, until 165°F inside. The crust is a little less craggy than pan-fried, but still crisp.
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